Farfalle with Gorgonzola Sauce

Farfalle, which means “butterflies” in Italian, are commonly called bow ties. Here, we’ve combined them with a creamy blue-cheese sauce and a sprinkling of toasted walnuts for fabulous flavor.

1 package (16 ounces) bow ties or penne

1 cup half-and-half or light cream

3⁄4 cup chicken broth

4 ounces Gorgonzola or blue cheese, crumbled

1⁄4 teaspoon coarsely ground black pepper

1 cup frozen peas, thawed

1⁄2 cup chopped walnuts, toasted

• In large saucepot, cook pasta as label directs. Drain.
• Meanwhile, in 2-quart saucepan, heat half-andhalf and broth just to boiling over medium-high heat. Reduce heat to medium; cook 5 minutes. Add Gorgonzola and pepper, stirring constantly until cheese has melted and sauce is smooth.
• Stir in peas. In warm serving bowl, toss pasta with sauce; sprinkle with walnuts.

Makes 6 main-dish servings.

Prep: 10 minutes

Cook: 25 minutes